新鲜羊肉几项卫生指标的测定  

Dertermination of Some Hygienic Indexes of Fresh Mutton

作　　者：黄爱芳[1] 祁小红[2] 王学明[1] 

机构地区：[1]甘肃畜牧工程职业技术学院,甘肃武威733006 [2]武威市畜牧兽医局

出　　处：《畜牧兽医杂志》2011年第4期3-6,共4页Journal of Animal Science and Veterinary Medicine

摘　　要：通过对武威市市场销售的新鲜羊肉进行了总挥发性盐基氮、pH、粗氨测定、球蛋白沉淀试验、硫化氢检验、过氧化物酶、菌落总数、大肠菌群等几项卫生指标的测定。结果表明,在武威市市场上出售的新鲜羊肉,合格率达95%,不合格率达5%。Some indexes including TVB - N, pH, crude ammonia, globulins dialyzing, sulfureted hydrogen, peroxidase, total numbers of bacterial colony and Escherichia coli of fresh mutton from market were determined. The results showed that the qualified rate was 95%, unqualified rate was 50%.

关 键 词：羊肉 卫生指标 市场 

分 类 号：S851.21[农业科学—预防兽医学]